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Wiimu
three days.
Then
take
three
quarts
of
water
and
one
and
one-half
pounds
of
loaf
sugar
clarified
with
the
whites
of
two
eggs.
Let
it
boil
one-quarter
hour,
then
strain
it
through
a
fine
sieve,
and
let
it
stand
till
cold
strain
the
brandy
with
the
peels,
add
the
juice of
three
oranges
and
five
lemons
to
each
gallon.
Keep
it
close
stopped
up
five
weeks,
then
bottle
it.
MARASCHINO
One
gallon
proof
v/hiskey,
two
quarts
of
water,
dissolve
four
pounds
of
sugar,
one-
third
dram
oil
of
bergamot,
one-third
dram
oil
of
cloves,
two
drops
oil
of
cinnamon,
two-
thirds
ounce
of
nutmegs,
bruised,
five
ounces
of
orange
peel,
one
ounce
of
bitter
almonds,
bruised,
one-third
dram
oil
of
lemon.
Dis-
solve
the
oil
in
alcohol;
color
with
cochineal
and
burnt
sugar.
MARASQUIN
DE
GROSEILLES
Take
eight
and
one-half
pounds
of
goose-
berries,
quite
ripe,
one
pound
black
cherry
leaves.
Bruise
and
ferment;
distill
and
rec-
tify
the
spirits.
To
each
pint
of
this
spirit
add
as
much
distilled
water,
and
one
pound
of
sugar.
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